Search results

With the weather turning colder, I’d like to add chili to my menu. I think it would be great on fries, nachos or our big baked potatoes, or just by itself. I was wondering if anyone would share their recipe or recommend a brand that is really good. I like the Wolf brand chili, but none of my...

Why do you use the tabletop fryer more? Does the greaseless fryer not work as well?

I have expanded our menu to include some BBQ items. Sales are fantastic but customers are really wanting french fries as a side. I would really like to stay away from a conventional fryer. Would love some input from anyone who uses greaseless fryers!

I use pizza sauce as the base. Crust, sauce, taco meat, mozz. After it’s cooked we add crushed tortilla chips, lettuce, cheddar and tomatos. It’s one of my best sellers!

Facebook and a sign I have out front. One of those big lighted signs that you put letters on. Totally worth the $404 it cost!

I ended up calling it “The Bundle”…I rolled it out this weekend and we have sold a ton! I’m doing a large 1-topping pizza, small cheesestick and gallon of sweet tea OR 2 liter of pop for $15 plus tax. About half of the buyers were new customers that hadn’t been in yet (cheapskates). LOL

Thanks for all the replies! I love the triple play!

My only competitor sells a bundle and calls it the “Party Pack”. Everybody is asking me when I’m going to sell a “party pack” like them. I’m ready to sell one, but I need a name! I’ve asked everyone I know and even posted a contest on facebook but nobody has come up with a good name for it. I...

Some of you may remember me. I’ve posted several questions this year about opening my own place. Well…I’m 2 months behind schedule but I’m almost there! All that is really left to do is hire workers, order food and unlock the door. The place looks great, all my food is awesome and the community...

I’m not doing delivery, just carry out & dine in. Nothing delivers in my area…going 5 miles can can take 15-20 minutes on alot of our roads! LOL

I’ve looked at some POS systems and I’m leaning towards Square. I like the interface, not having a contract and being able to run reports. Plus I’ve already got an iPad and the stand/cash drawer/printer would only cost about $450.

I’m so excited…and nervous! It’s coming on 3 pallets, 1600lbs total. Any tips on what to check before the delivery guy leaves? Any tips on getting it IN the door and set up? LOL

Paper plate? Single slice holder? Pizza slice clamshell box? Is it better to have the slices pre-packaged in the warmer or have the whole pizza and the customer select what slice they want?

Thanks everybody! I ended up getting one with plastic rollers. It was used and half the price of a new one. Yay!!!

I just ordered a double stack of Marsal EDO57’s!!! Takes about 2 weeks to build before they ship it out. I will post when I have them up and running…prob in Sept. BTW…I needed an electric, single phase oven for my location. 3 phase and gas was WAY too much money to get set up. Out here in the...

I’ve been ordering equipment all week. It’s so exciting and stressful at the same time! LOL I’ve decided on a Somerset double pass dough sheeter, but I need to choose metal or plastic rollers? Opinions?

Thanks!

Is there a minimum wattage that I should be looking at? I’ve seen lots of posts about recommended btu’s per deck but not watts. And I get confused about different watts for different deck sizes.

I’ve read several posts talking about BTU’s for gas ovens. How does that convert to watts for electric? Is a 12,000 watt deck oven that is 36x57 any hotter than a 8,000 watt oven that is 36x42? Someone please explain this to me!

Few questions…is it better to buy one with attached drainboards? Or no drainboards and use a dishtable? I don’t see how a 12" drainboard is gonna be very helpful when there are a ton of pans, dishes and utensils to wash. Can I put shelves next to the sink instead of a drainboard? What are ya’ll...